click to enlarge Steak frites

Jonathan Boncek

Steak frites

High ceilings, exposed stone walls, and copper-topped tables fill a warm, elegant space where innovative farm-to-table offerings are the norm. Square up your shoulders and order acclaimed Chef Sean Brock’s escargot-stuffed marrow bone with grilled bread and parsley. It’s earthy, rich, bright perfection and your mouth will thank you. Same goes for the beet au poivre, crispy veal blanquette, and sublime broiled flounder with confit of eggplant and tomato. One long wall of the restaurant is occupied by the stately bar. With its focus on craft cocktails and brown spirits, there’s sure to be something to lift your mood. Beer and wine enthusiasts will also find themselves well tended-to, with a varied choice of by-the-glass and canned/bottled options to please any palate. —Vanessa Wolf

Restaurant Details

High ceilings, exposed stone walls, and copper-topped tables fill a warm, elegant space where innovative farm-to-table offerings are the norm. Square up your shoulders and order acclaimed Chef Sean Brock’s escargot-stuffed marrow bone with grilled bread and parsley. It’s earthy, rich, bright perfection and your mouth will thank you. Same goes for the beet au poivre, crispy veal blanquette, and sublime broiled flounder with confit of eggplant and tomato. One long wall of the restaurant is occupied by the stately bar. With its focus on craft cocktails and brown spirits, there’s sure to be something to lift your mood. Beer and wine enthusiasts will also find themselves well tended-to, with a varied choice of by-the-glass and canned/bottled options to please any palate. —Vanessa Wolf

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